Style: IPA

Bentleybrau Brewery's Isabelle's Icelidae

A Sculpin IPA clone with added blood orange.

Brewed: 2017-02-18
Target OG: 1.072
Strike hit: 67C
OG: 1.072
FG: 1.012
ABV: 7.9%

BrewTarget Recipe:

Isabelle's Icelidae - American IPA (14B)
================================================================================
Batch Size  25,392 L            
Boil Size   11,392 L            
Boil Time   1,000 hr            
Efficiency  80%                 
OG          1,070 sg            
FG          1,017 sg            
ABV         7,2%                
Bitterness  68,5 IBU (Tinseth)  
Color       9,6 srm (Morey)     

Fermentables
================================================================================
Name                             Type         Amount     Mashed  Late  Yield  Color     
Dry Extract (DME) - Extra Light  Dry Extract  2,200 kg   No      Yes   95%    3,0 srm   
Pale Malt (2 Row) US             Grain        2,000 kg   Yes     No    79%    2,0 srm   
Caraamber                        Grain        800,000 g  Yes     No    75%    30,0 srm  
Cara-Pils/Dextrine               Grain        500,000 g  Yes     No    72%    2,0 srm   
Caramel/Crystal Malt - 10L       Grain        500,000 g  Yes     No    75%    10,0 srm  
Caravienne Malt                  Grain        200,000 g  Yes     No    74%    22,0 srm  
Total grain: 6,200 kg

Hops
================================================================================
Name                    Alpha  Amount    Use      Time        Form    IBU   
Columbus/Tomahawk/Zeus  15,5%  10,000 g  Boil     1,000 hr    Pellet  13,2  
Hersbrucker             3,0%   25,000 g  Boil     1,000 hr    Pellet  6,4   
Nugget                  13,0%  20,000 g  Boil     1,000 hr    Pellet  22,1  
Centennial              10,5%  15,000 g  Boil     30,000 min  Pellet  10,3  
Hersbrucker             3,0%   20,000 g  Boil     30,000 min  Pellet  3,9   
Simcoe                  13,0%  15,000 g  Boil     30,000 min  Pellet  12,7  
Centennial              10,5%  30,000 g  Boil     0,000 s     Pellet  0,0   
Centennial              10,5%  25,000 g  Dry Hop  1,000 hr    Pellet  0,0   
Simcoe                  13,0%  40,000 g  Dry Hop  1,000 hr    Pellet  0,0   

Yeasts
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Name                   Type  Form    Amount     Stage    
Wyeast - American Ale  Ale   Liquid  125,00 mL  Primary  

Mash
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Name  Type      Amount   Temp      Target    Time  
BIAB  Infusion  8,846 L  77,413 C  67,000 C  1 hr  

Instructions
================================================================================
0  - Add 2,000 kg Pale Malt (2 Row) US, 500,000 g Cara-Pils/Dextrine, 500,000 g
     Caramel/Crystal Malt - 10L, 200,000 g Caravienne Malt, 800,000 g Caraamber
     to the mash tun.
1  - Bring 8,846 L water to 77,413 C for upcoming infusions.
2  - Add 8,846 L water at 77,413 C to mash to bring it to 67,000 C. Hold for
     1,000 hr.
3  - You should now have 4,506 L wort. Add 5,500 L water to the kettle, bringing
     pre-boil volume to 10,006 L.
4  - Bring the wort to a boil and hold for 1,000 hr.
5  - Put 18,000 g Nugget into boil for 1,000 hr.
6  - Put 7,087 g Columbus/Tomahawk/Zeus into boil for 1,000 hr.
7  - Put 15,000 g Hersbrucker into boil for 1,000 hr.
8  - Raise water to boil and then remove from heat. Stir in  2,500 kg Dry
     Extract (DME) - Extra Light, .
9  - Put 7,087 g Simcoe into boil for 30,000 min.
10 - Put 10,000 g Centennial into boil for 30,000 min.
11 - Put 20,000 g Hersbrucker into boil for 30,000 min.
12 - Put 30,000 g Centennial into boil for 0,000 s.
13 - Stop boiling the wort.
14 - Add 2,500 kg Dry Extract (DME) - Extra Light, to the boil at knockout.
15 - You should have 8,006 L wort post-boil.
     You anticipate losing 0,000 mL to trub and chiller loss.
     Add 16,000 L top up water into primary.
     The final volume in the primary is 24,006 L.
16 - Cool wort and pitch Wyeast - American Ale Ale yeast, to the primary.
17 - Let ferment until FG is 1,017 sg.
18 - Transfer beer to secondary.
19 - Put 40,000 g Simcoe into fermenter for 1,000 hr.
20 - Put 25,000 g Centennial into fermenter for 1,000 hr.

Brewday Notes:

First brew on induction stove.
Strike hit 67C according to one thermometer. Two thermometers, two values. Yay.
Mash extract was too good: 6L from bag, batch sparged in 4L and topped up to 10L. Boil SG 1.082
Boiled at stove #8 (biggest burner), partially covered. Good rolling boil.
1 tsp fermaid, 1 tsp floc @ 10min remain.
Added 3L cold water to boil at flame-out – to prove it fits. Up to 2L more in boil would work if very, very careful with DME. 3L leaves no head space for DME foam.
Exactly 10L post-boil (13L post top-up). Added another 12L cold tap to 25L @ 34C.
OG 1.068. Why is it a bit low after super efficient extract? Damn it.
Added 2kg boiled blood oranges in muslin bag to fermenter.
Yeast starter: smack pack in oven at 35C for 2 hours until inflated, then mixed with 250ml/25g DME in oven at 35C for 2 hours, then left on counter for 4 hours until frothy. Split between Icelidae and Nociception.
OG 1.072 @ 24C, on target. Must not have been mixed well for previous reading.
Shook bucket for 3 minutes.
Mild bubbles at 12 hours, strong bubbles at 24 hours.
Bodacious bubbles at 36 hours, calmed to frequent bubbles at 48 hours.
Bubbled firmly for ~14 days. Kept bubbling slowly for 30 days. Removed orange bag to see if it stops (2017-03-19)
SG @ 2017-03-19: 1.018 (ABV: 7.1%)

Left for over 1 year. Airlock dried out.
FG: 1.012 (ABV: 7.9%)
Uncarbed tasted like a low-hop pale ale with a nice sour cherry hint.
Bottled 21L with 110g table sugar (~4.2L of trub)
Only 18L ended up in glass.

Didn't carbonate after 2 months, so moved back to bucket to retry. Turns out it was carbed by then, and SG measured 1.012. Taste is very malty, no hops left. Rebottled carbonated beer in mini-kegs. Added 40g (total guess) table sugar to replace the CO2 lost in the bucket, and pitched packet of Safale S-33 hydrated in a 20g/200ml DME starter for a few hours (starter was highly active and gassing). Scale only goes up to 4.5kg, so weighed kegs up to that and added another ~10s from the bottling wand, leaving 2-3cm headspace.

Tasting Notes: